• Transform magazine
  • August 22, 2017

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Articles

Packaging, disrupted

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The FMCG sector is facing a massive digital disruption. How are brands responding to changes in online retail, targetting strategies and packaging design? Brittany Golob investigates...

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Rice rebrand goes against the grain

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It began simply; with a relative asking founder Moni Varma to import basmati rice, a rarity in Britain in the 1980s. The need inspired Varma, who helped run a steel company in his native Malawi, to begin a rice business in th...

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Aromatic appeal in Patak's new sub-brand

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Britain has long been in the throes of a love affair with curry. Since the first restaurant serving Indian food, the Hindoostane Coffee House, opened in London in 1810 in Marylebone, curry dishes and its accompaniments were p...

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Giraffe goes global in restaurant rebrand

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One time, going out to eat in the UK consisted largely of making do with pub grub or a passable version of a vaguely exotic cuisine. Migration, travelling and the rise of television chefs has accounted for more sophisticated...

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Food, glorious food

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With pictures of handcrafted dishes and almost art-worthy plates of food, the Galloping Gourmet’s website is a wealth of colour and taste. The new brand ensures the food and drink the caterer provides is highlighted across al...

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Modern and traditional melt into one in chocolate branding

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Many things that were popular in the past, become so again decades later. That’s why once-trendy shoes shouldn’t be given away without a thought for the future. For British confectionery, beloved brands of the past often carr...

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Rebrands from the tap

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The food and beverage sector has seen numerous rebrands over the past few weeks. We look at three global rebrands in the alcoholic drinks sector, from a craft beer in the south of France to the international beer staple Heine...

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Round and round to the rhythm

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Once, 'meat and two veg' was the main component of each meal. Now chia seeds and raw cacao is as likely to be in a kitchen cupboard as baked beans and custard. Many recipe books are the bastions of ‘raw’ products and non-synt...

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Meat-free meal appeal

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Once upon a time, the British diet was dominated by meat. It formed part of breakfast, lunch and dinner, particularly on more affluent tables; even during the late 20th century, meat was considered a healthy and integral comp...

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Bringing own label to the table

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Almost 170 years ago, in June 1847, tea-dealer and resident of Blackpool, UK, Edwin Henry Booth, opened a shop named The China House and began trading under the E.H. Booth & Co. Ltd. When, 16 years later in 1863, Booth added...

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